Chocolate Espresso Snowcaps

Cookies 69 Last Update: Dec 26, 2019 Created: Dec 26, 2019
Chocolate Espresso Snowcaps
  • Serves: 18 People
  • Prepare Time: 45
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy
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These little cookies are perfect with their deep chocolate color and the crinkly cracked snow tops. Chocolatey, with a bit of depth from the espresso, these are sure to be a hit on any Christmas cookie tray.

Ingredients

Directions

  1. In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  2. Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
  3. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
  4. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.

Chocolate Espresso Snowcaps



  • Serves: 18 People
  • Prepare Time: 45
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy

These little cookies are perfect with their deep chocolate color and the crinkly cracked snow tops. Chocolatey, with a bit of depth from the espresso, these are sure to be a hit on any Christmas cookie tray.

Ingredients

Directions

  1. In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  2. Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
  3. Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
  4. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.

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